Red Wine–Dijon Vinaigrette

Seattle chef Ethan Stowell adds intense flavor to his vinaigrette by adding red wine he’s reduced on the stove.

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  • Servings: Makes 3/4 cup

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  • 1/4 cup dry red wine
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup grapeseed or canola oil
  • Salt
  • Pepper

How to make this recipe

  1. In a small saucepan, bring the red wine to a simmer. Cook over moderate heat until reduced to 2 tablespoons, about 8 minutes. Transfer to a small bowl to cool. Whisk in the vinegar and mustard. While whisking constantly, slowly drizzle in the oil until emulsified. Season with salt and pepper.

Contributed By Photo © Nicole Franzen Published December 2015

1050721 recipes/red-wine-dijon-vinaigrette 2015-11-12T21:01:00+00:00 Ethan Stowell winter|fall|vegetarian|basic-easy|salads december-2015 recipes,red-wine-dijon-vinaigrette 1050721

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